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Mexican Chocolate Cheesecake
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Prep Time:
30 minutes
Total Time:
8 hours 40 minutes
Spice up your Mexican menu with this heavenly cheesecake featuring authentic flavors of cinnamon and chili powder.
Ingredients:
  • 1 1/2 cups crushed vanilla wafer cookies (about 35 cookies)
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons butter or margarine, melted
  • 1 1/2 cups semisweet chocolate chips (9 oz)
  • 1/2 cup whipping cream
  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon chili powder, if desired
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 cups sweetened whipped cream
  • Chocolate shavings, if desired
Instructions:
  • Preheat oven to 350°F. Line the outside bottom and side of an 8-inch springform pan with heavy-duty foil to prevent any leaks. Lightly coat the inside of the pan with cooking spray. In a small bowl, combine the crust ingredients and press into the bottom of the pan. Bake for 8 to 10 minutes until set. Lower the oven temperature to 300°F and let the crust cool for 10 minutes.
  • In a 2-quart saucepan, gently melt chocolate chips with whipping cream over medium-low heat, stirring until smooth. Remove from heat. In a large bowl, use an electric mixer on medium speed to beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla until fluffy. Gradually add eggs, one at a time, mixing just until combined. Gently fold in the melted chocolate mixture before pouring over the crust.
  • Bake the cheesecake at 300°F for 1 hour, or until the edges are set at least 2 inches from the pan but the center still jiggles slightly. Turn off the oven, crack the door open about 4 inches, and let the cheesecake sit in the oven for 30 minutes. Use a small metal spatula to loosen the edges of the cheesecake. Allow the cheesecake to cool in the pan on a wire rack for 30 minutes, then refrigerate for at least 6 hours or overnight.
  • To serve, gently release the cheesecake from the pan by running a small metal spatula around the edges. Remove the foil and the side of the pan. Cut the cheesecake into slices and top each slice with whipped cream. Sprinkle 1/2 teaspoon of cinnamon on top and garnish with chocolate shavings. Any remaining cheesecake can be covered and refrigerated.

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